Pumpkin Dutch Baby

Pumpkin Dutch Baby (Adapted from my Mom’s recipe – thanks, Mom!)

Ingredients:
1/2 cup unsalted butter
1 cup canned pumpkin puree
1 1/2 cups milk
6 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 1/2 cups flour

Instructions:
Heat oven 400 degrees F.

Melt butter in a 13x9-inch baking dish in the oven.

In a large mixing bowl, whisk together pumpkin, milk, eggs, vanilla, cinnamon, nutmeg and salt until well combined.  Mix in flour until almost incorporated.  Pour mixture into dish with melted butter; stir until just combined.

Bake 25 minutes or until well risen and golden brown.

Makes 6 servings

Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes  (For One)

Ingredients:
3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon unsalted butter, melted
1/4 cup buttermilk
1 large egg
1 1/2 tablespoon granulated sugar
1/2 teaspoon vanilla extract
Blueberries

Homemade Blueberry Syrup
1/4 cup wild blueberries
2 tablespoon brown sugar
1 tablespoon corn syrup
1/8 teaspoon ground cinnamon

Directions:
In a medium bowl, sift together flour, baking powder, baking soda and salt.  In a large bowl, whisk together butter, buttermilk, egg, sugar and vanilla until well combined.  Gently fold in flour mixture until just combined; allow batter to sit 10 minutes.

Lightly coat a nonstick skillet with butter or cooking spray.  Place 2 large blobs of batter (or 4 smaller blogs) in skillet.  Top with as many blueberries as you want.  Cook 3 minutes or until golden brown; flip, and cook an additional 2 minutes or until golden brown. 

To make the homemade blueberry syrup, stir together blueberries, brown sugar, corn syrup and cinnamon in a small saucepan; bring to a boil.  Boil 2 minutes or until thickened, stirring frequently while mashing the blueberries.  Serve syrup over pancakes.

Makes 1 serving

Tina's Perfect Pumpkin Spiced Pancakes

Tina's Perfect Pumpkin Spiced Pancakes

1 cup milk
2 tablespoons fresh lemon juice
2 tablespoons butter, melted
1 large egg
3/4 cup canned pumpkin puree
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
2 1/2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 cup finely chopped pecans or walnuts, toasted

In a large mixing bowl, whisk together milk and lemon juice until combined; allow to sit 10 minutes. Whisk in butter, egg, pumpkin and vanilla until well combined.

In a medium mixing bowl, sift together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Whisk in pecans until combined. Fold dry ingredients into wet ingredients until just combined. Allow batter to sit 5 minutes.

Heat a greased skillet over medium heat. Add about 1/4 cup batter, per pancake, to skillet. Cook 1-2 minutes per side, or until golden brown and set. Serve with maple syrup and bacon!